AUTUMN FAMILY FAVOURITES
How To
Estimated cooking times each side THICKNESS 25mm 30mm
Cook The
RARE MEDIUM WELL DONE
Perfect
3 mins 3.5 mins 5.5 mins
3.5 mins 6.5 mins 7 mins
Steak 1 Remove steak from the fridge 10 minutes before cooking. 2 Ensure the pan, grill or BBQ is hot. 3 Brush steak lightly with oil on both sides. 4 Season both sides with salt and pepper. 5 Cook steak to your liking turning only once. 6 Rest steak for 2–4 minutes after cooking.
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RARE
medium
• Cook a few minutes on one side (depending on thickness – see estimated cooking times each side). • Turn and cook until steak feels ‘very soft’ with back of tongs.
• Cook on one side until moisture is visible on top surface. • Turn and cook on the second side until moisture is just visible. • Cook until steak feels ‘springy’ with back of tongs.
well done
• Cook on one side until moisture appears on top surface. • Turn and cook on second side until moisture reappears. • Reduce heat and continue to cook until steak feels ‘very firm’ with back of tongs.
Horseradish cream Ingredients ¼ cup horseradish cream ¼ cup Greek yoghurt 2 tbsp freshly chopped chives
method 1 Combine all the ingredients and mix well. Serve as an accompaniment with steak.
Turn your steaks into a
flavour sensation
Some like it hot chilli sauce Ingredients 10 long red chillies 1 clove garlic, finely chopped 1 tbsp minced ginger 1 tsp sea salt 1 tsp dried oregano or marjoram 2 tsp sweet paprika or 1 tsp each of sweet and smoked paprika Juice of 1 lime 100ml extra virgin olive oil 1 tbsp red or white wine vinegar
method 1 P reheat oven to 180˚C. Roast chillies on baking tray for 10 minutes. Remove from oven, leave to cool and then roughly chop. 2 Combine chillies with all ingredients in a small saucepan and simmer for 2–3 minutes. Allow mixture to cool then puree using a food processor or stick blender. Serve as an accompaniment with steak.
ASIAN MUSHROOM SAUCE Ingredients 1 tbsp butter 1 tbsp olive oil 2 cloves garlic, finely chopped 2 green onions, sliced 1 punnet fresh shiitake mushrooms 3 or 4 field mushrooms, sliced 2 tbsp of oyster sauce 2 tbsp chinese rice wine or dry sherry ½ cup salt-reduced beef stock
method 1 Heat butter and oil in a heavy based frypan over med-high heat. When the butter melts, add the garlic and the mushrooms. Cook until mushrooms begin to brown, then add green onions and cook for a further minute. Deglaze pan with chinese rice wine or sherry before adding oyster sauce and beef stock. Cook for 5 minutes or until sauce has reduced and thickened slightly. Serve as an accompaniment with steak.
lamb and pumpkin curry with pistachios SERVES: 4 PREP TIME: 15 MINUTES + 4 HOURS MARINATING COOK TIME: 2 HOURS
INGREDIENTS 500g lamb shoulder, trimmed and diced ½ cup Korma curry paste ¼ cup natural yoghurt 2 tbsp lemon juice 1 onion, diced 2 cloves garlic, minced 1 tbsp ginger, minced 6 cardamom pods (bruised) or ½ tsp ground 350g butternut pumpkin, diced 400ml coconut cream or light coconut cream Salt to taste ¼ cup pistachio nuts 1 tbsp olive oil
method 1 Marinate lamb in ½ the curry paste, lemon juice and yoghurt for 2–4 hours. 2 Heat oil over medium – high heat in a large heavy based pot. Add onion and garlic and fry for 2–3 minutes until soft. Add lamb and cook for a few minutes until slightly coloured and sealed. 3 Reduce heat and add coconut cream, cardamom and remaining curry paste. Simmer over low heat for 1.5 hours stirring regularly. Add pumpkin, salt to taste and then cook for a further 15–20 minutes until tender. 4 Just before serving, gently stir through pistachio nuts. Serve with steamed basmati or brown rice, fresh coriander and natural yogurt. TIP – If the coconut cream splits during the cooking process, gently stir until combined again. Alternate cuts – thick cut lamb forequarter chops (trimmed), diced lamb leg.
braised sausages with tomato and fennel SERVES: 4 PREP TIME: 10 MINUTES COOK TIME: 1 HOUR
INGREDIENTS 8 good quality butchers thick beef or lamb sausages 1 onion, sliced 2 cloves garlic, minced 1 large fennel bulb, sliced 750ml tomato passata ½ cup dry white wine 2 tsp dried oregano or ¼ cup fresh oregano ¼ cup fresh parsley 1 tsp dried chilli flakes (optional) Salt and cracked black pepper to taste 1 tbsp olive oil
method 1 Heat half the oil over medium – high heat in a large heavy based pot. Add sausages and cook until browned. Remove from pot and set aside in a warm place. 2 Add remaining oil and cook onions for 2 minutes, then add fennel and garlic and cook for an additional 3 minutes. 3 Add white wine and reduce slightly before adding passata, salt, pepper, oregano and chilli (optional) and cook for 30 minutes or until thickened. Return sausages and simmer for 15 minutes until cooked through. Stir through fresh parsley before serving. Serve with mashed potato and steamed vegetables.
THAI BOLOGNAISE SERVES: 4 PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES
INGREDIENTS 500g lean beef mince 1 onion, diced 2 cloves garlic, minced 1 tbsp ginger, minced 1/3 cup red curry paste 2 tsp chinese five spice 400ml coconut cream or light coconut cream 1 red capsicum, sliced 1 cup frozen green peas 1 large carrot, cut into match sticks 1 cup fresh coriander leaves 1 tbsp fish sauce Salt to taste 1 tbsp olive oil 350g dried spaghetti
method 1 Heat oil over medium – high heat in a large heavy based pan. Add onions, garlic and ginger and cook until soft. Add mince and cook for 5 minutes until separated and cooked through before adding chinese five spice and red curry paste then cook for a further 2 minutes. 2 Add coconut cream and simmer gently for 30 minutes, stirring regularly. 3 Cook spaghetti according to packet instructions. 4 To the simmered sauce add capsicum, carrot, peas, coriander, fish sauce and salt to taste then cook for a further 10 minutes. 5 Combine pasta and sauce before serving. Serve with lime wedges, coriander and fresh red chilli. Â
MOROCCAN STEW SERVES: 4 PREP TIME: 15 MINUTES COOK TIME: 2 HOURS
INGREDIENTS 500g blade steak or lamb shoulder, diced 2 onions, sliced 4 cloves garlic, minced 2 tsp ground turmeric 2 tsp sweet paprika 2 tsp ground cumin 1 cinnamon stick 1 tsp ground chilli or chilli flakes 4 cups salt-reduced beef stock ¼ cup tomato paste 8 dried dates, pitted and sliced in half 2 large pieces preserved lemon, rind only, diced Salt and pepper to taste 1 tbsp olive oil
method 1 Preheat oven to 170˚C. 2 Heat oil in a large flame proof baking dish over medium – high heat. Brown meat before adding onions and garlic and cook for a further 2 minutes. 3 Add spices, tomato paste and stock and bring to a simmer. Remove from heat and cover tightly with foil before placing in the oven for 1.5 hours. Remove from oven and add dates and preserved lemon rind then season to taste with salt and pepper. 4 Cover again with foil and return to oven for a further 30 minutes or until meat is falling apart. Remove cinnamon stick before serving. Serve with couscous, fresh coriander and mint leaves. Alternate cuts – Chuck, beef cheeks, oxtail, osso buco, lamb neck fillet, lamb neck rosettes, thick cut forequarter chops, lamb shanks, diced lamb leg.
korean bulgogi tacos SERVES: 4 PREP TIME: 10 MINUTES + 4 HOURS MARINATING COOK TIME: 20 MINUTES
INGREDIENTS
method
500g rump steak, trimmed and sliced thinly across the grain 1–2 tbsp olive oil Salt to taste Marinade ½ small pear, grated 1 garlic clove, minced finely 2 tbsp soy sauce 1 tsp dried chilli flakes 1 tbsp ginger, grated finely 1 tbsp light brown sugar 1 tbsp sesame oil
1 Combine ingredients in a resealable plastic bag to coat the meat. Return to the fridge and marinate for 2–4 hours, if time permitting leave overnight. 2 Heat oil in a large heavy based fry-pan over medium-high heat. Remove meat from marinade and season lightly with a little salt. Cook beef in small batches for 3 minutes or until beef is cooked through and crispy on the edges. Serve with soft shell tacos, shredded iceberg lettuce, chilli, chunky guacamole, sliced green onions and lime wedges. Alternate cuts – Oyster blade, topside, knuckle, lamb rump, lamb knuckle, lamb leg steak.
Autumn Family Favourites brought to you by the Australian Butcher’s Guild